Coquette is housed in a beautiful two-story building in the Garden District of New Orleans. Coquette offers innovative southern cuisine with an emphasis on locally sourced product. Chef Stoltzfus creates a playful menu, which changes daily based on the freshest ingredients. Guests have the option of a tasting or an a la carte menu, except from Wednesday when only the tasting menu is available. The current menu was inspired by Oktoberfest. All the dishes had reference to the German cuisine with southern twists. The service was warm and welcoming.

Cochon is is one of the most refreshing restaurants in New Orleans! It is located in the rustic, yet contemporary interior of a renovated New Orleans warehouse. At Cochon, Chef Link has reconnected with his culinary roots, serving the traditional Cajun Southern dishes he grew up with. He is working with locally sourced pork, fresh produce and seafood, focusing on traditional methods, while creating authentic flavors of Cajun country. Highlights include freshly baked bread, fried alligator, and the meat pie. Although chef Link's preparations are faithful to tradition he completes them with a modern twist, resulting in culinary perfection. His creations demonstrate remarkable balance in terms of flavors, textures, and temperatures. The atmosphere of the restaurant is vibrant and the service friendly and informal. A really unforgettable experience!

The Simon Pearce restaurant in Quechee, VT is one of our favorite Sunday brunch spots. Consistently solid cooking, warm, and welcoming service! Executive chef Brian Gazda uses the freshest Vermont ingredients to compose simple but powerful creations. The menu has recently changed, and one of our favorite dishes, the corned beef hash, has been replaced by a lighter plate (ham and eggs). The creme brûlée french toast with Vermont maple syrup remains one of the highlights of the menu. All glassware, pottery, and centerpieces on your table are handmade on site. The restaurant is located over a waterfall giving the guests some spectacular views, and immersing them in Vermont nature. Always an amazing experience! ​

Cloudland farm is a true gem set in the pastoral hills of Pomfret, Vermont. The restaurant is located in a post and beam building made from Eastern White Pine that was harvested from the farm. Chef Ira White defines farm-to-table dining in this restaurant. He prepares dishes made from ingredients that are grown at Cloudland and from other local organic farms. The evening's menu, which changes almost weekly, is selected by the chef using seasonal ingredients, which include beef, pork, chicken or turkey grown at Cloudland. All the ingredients used come from Vermont. Chef White achieves culinary excellence by employing complex techniques and creating dishes that reflect the season and are faithful to local tradition. The restaurant bakes one of the most spectacular sourdough breads we have ever tasted. Whether sitting on the porch before your meal or dining near the fireplace, your visit will be filled with the views and peaceful sounds of the farm where the delicious food you enjoy was raised. The restaurant does not have a liquor license, so guests are encouraged to bring their own alcoholic beverages. Overall a truly amazing experience in an idyllic setting!